Mehl

Mehl is a powder obtained by grinding cereal grains, legumes, or pseudo-cereals. In German-speaking regions, Mehl most often refers to flour made from wheat (Weizenmehl), but there are many other varieties such as rye (Roggenmehl), spelt (Dinkelmehl), and buckwheat (Buchweizenmehl). Flour is a staple ingredient in baking and cooking, serving as a structure-building and thickening agent, as well as a vehicle for flavors.

Production and classification: Flour is produced by milling dried grains. Modern mills use roller milling, while older methods relied on stone grinding. The type system in Germany labels flour by Mehltype, indicating mineral content and extraction level. Lower numbers generally correspond to whiter, more refined flour (for example Type 405 or 550), while higher numbers (such as Type 1050 or 1700) indicate more bran and germ, resulting in a darker color and a denser texture, commonly used for wholemeal varieties.

Uses and properties: Gluten content varies among flour types. Wheat flour contains gluten and forms dough that traps gas, aiding leavening, while rye flour behaves differently and often requires different handling. Flour influences texture, tenderness, crumb, and flavor in breads, pastries, thickened sauces, pasta, and coatings. Storage should be in a cool, dry place; exposure to heat and light can reduce quality, especially for bran-rich flours which may go rancid more quickly.

Nutritional aspects: Flour provides carbohydrates and varying amounts of protein, depending on the grain and milling method. Wholemeal and bran-rich flours supply more dietary fiber, minerals, and vitamins than highly refined white flours, though refining reduces some nutritional components.